|6 cloves||Bacon; chopped|
|½ cup||Celery; finely chopped|
|½ cup||Carrot; finely chopped|
|½ cup||Onion; finely chopped|
|½ cup||Green pepper; finely chopped|
|⅓ cup||All-purpose flour|
|1 each||14-1/2 ounce can clear chicken broth|
|2 cups||(8 ounce) shredded sharp Cheddar cheese|
Place bacon in a 3-quart casserole dish; cover and microwave at HIGH 6 to 9 minutes or until done. Remove bacon with a slotted spoon, reserving drippings in casserole dish; set bacon aside.
Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender. Blend in flour, salt, and pepper; stir well. Gradually add half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2- minute intervals. Add cheese, stirring until melted. Cover and microwave at MEDIUM 2 minutes. Top each serving with bacon. Yield: 9 cups.
October, 1980"Southern Living" Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-29-95
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